Nectarine and Blackberry Crisp

Nectarine and Blackberry Crisp
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Nectarine and Blackberry Crisp

Recipe by Park Slope Cooks

Ingredients

  • Nectarine Blackberry Filling

  • 1500g sliced nectarines cut into 1/8th wedges)

  • 500g blackberries

  • 100g sugar

  • 10g tapioca starch

  • 20g lemon juice

  • Olive Oil Streusel (gf/ df)

  • 750g blender ground oats (into oat flour)

  • 260 g sugar

  • 260g sugar in the raw

  • 150g dark brown sugar

  • 500 g rolled oats

  • 10g kosher salt

  • 450g olive oil

Directions

  • Filling
  • Toss together and let macerate for 30 minutes.
  • Streusel
  • Combine oat flour, sugar, sugar in the raw, brown sugar, oats, salt and lemon zest in the bowl of a tabletop mixer. With the paddle attachment, mix until combined. Stream in the olive oil, then spread the streusel out on a tray and chill until ready to use, or move to an airtight container or zip lock bag and freeze.
  • Preheat the oven to 350 degrees F. Scrape mixture into a baking dish and cover liberally with streusel. Place the baking dish on a parchment covered tray to catch any overflow. Cook until filling thickens and bubbles, about 40-50 minutes, turning the pan 180 degrees halfway through baking.